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Grain-free Buckwheat Bars
SERVINGS

4

PREP TIME

15 min

COOK TIME

25 min

--- Ingredients ---

Roasted pumpkin

  • 2 cups (220 grams) Japanese pumpkin, cut in small pieces
  • ⅛ teaspoon (0,3 grams) cumin
  • ⅛ teaspoon (0,3 grams) sweet paprika
  • 1 teaspoon (5 ml) olive oil
  • Salt & pepper

Tahini dressing

  • 3 tablespoons (42grams) tahini paste
  • 1 tablespoon (15 grams) lemon juice
  • 3 tablespoons (45 ml) warm water
  • ½ teaspoon (1,2 grams) cumin
  • ½ teaspoon (1,2 grams) sweet paprika
  • ½ teaspoon (3 grams) salt
  • ¼ teaspoon (0,6 gram) pepper to taste

Salad

  • Roasted pumpkin
  • 20 toasted macadamia nuts
  • 4 tablespoons (32 grams) roasted pumpkin seeds
  • 8 cups (160 grams) baby arugula leaves
  • Tahini dressing
  • Poppy seeds to garnish

--- Instructions ---

Step 1 - Roasted pumpkin

  1. Preheat oven to 250°C/482° F degrees.
  2. Line one baking tray with baking paper.
  3. Place pumpkin in a single layer.
  4. Toss with oil, season with salt & spices and turn to coat both sides.
  5. Roast pumpkin, turning once until golden and tender ( needs about 20min).
  6. Set aside to cool to room temperature.

Step 2 - Tahini dressing

  1. Blend all the ingredients except water together until smooth.
  2. Whisk in water, 1 tablespoon at a time until the desirable consistency is reached.

Step 3 - Toast nuts and seeds

  1. Heat a small, non-stick frying pan over medium heat.
  2. Add nuts and seeds.
  3. Cook, stirring for 3-4 minutes, or until golden. The macadamia nuts will need a longer time to toast than the seeds.

Step 4 - Salad

  1. Mix together the greens and roasted pumpkin, and top with nuts.
  2. Add tahini dressing and toss.

 

low fodmap icon gluten free icon  phase2 diet icon
 
Pumpkin salad with tahini dressing
High in Vitamin A, K, C, Manganese, Magnesium, Phosphorous, Copper, Thiamin.
 
 
 
[The recipes are property of the Digestive Nutrition Clinic and have been overseen by our Registered Clinical Dietitian Nutritionist and FODMAP expert. ]